COD AND POTATO STEW WITH OVEN-DRIED TOMATOES

Cod and Potato Stew With Oven-Dried Tomatoes image

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 6h

Yield Four servings

Number Of Ingredients 19

Ingredients

2 teaspoons rosemary oil
1/2 teaspoon orange oil
14 medium-size plum tomatoes core end cut off, halved lengthwise
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons olive oil
1 medium onion, thinly sliced
2 large cloves garlic peeled and thinly sliced
2 medium carrots peeled and finely chopped
1 large rib celery, finely chopped
1 1/2 cups white wine
3 cups water
1 bay leaf
2 sprigs fresh rosemary
2 medium baking potatoes, peeled and thinly sliced
1/2 jalapeno, seeded and minced
1 pound cod fillets, cut into 1 1/2-inch chunks
2 teaspoons salt
Freshly ground pepper to taste

Steps:

To make the tomatoes, preheat oven to 200 degrees. Combine rosemary and orange oils in a small bowl. Using a pastry brush, coat both sides of the tomato halves lightly with oil mixture. Place skin-side down on a large baking sheet. Sprinkle with salt and pepper to taste.
Bake the tomatoes until they shrink to about 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy. Let tomatoes cool on the baking sheet. Cut them in half crosswise and set aside.
To make the stew, heat the oil in a large pot over medium heat. Add the onion, garlic, carrots and celery. Reduce the heat to medium-low and cook, stirring often, for 10 minutes. Stir in the wine, water, bay leaf and rosemary. Add the potato slices. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Stir in the tomatoes and jalapeno and simmer, uncovered, for 5 minutes. Add the cod and simmer just until cooked through, about 3 minutes. Divide among 4 bowls and serve.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1576 milligrams, Sugar 10 grams, TransFat 0 grams